Hard wheats

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Temickeltmg,/. hard nickel plating, -wachs, n. hard wax. -waren, /.pi. hardware, -weizen, m. hard wheat, durum wheat, -werden, n. hardening, -zerkleinerung, /. crushing of hard material, -zinn, n. (hard) pewter. 

Havaux, M. Lannoye, R. (1985). Drought resistance of hard wheat cultivars measured by a rapid chlorophyll fluorescence test. Journal of Agricultural Science, Cambridge, 104, 501-4. 

A common grist would be mainly soft wheat with possibly some hard wheat added at up to 20% to encourage flowability and good mixing. Hard wheat that has failed a quality control for bead making can end up in plain flour. 

A Vienna is a long thin loaf, but of course made from central European hard wheat flour. Working with the available raw materials the French king s bakers succeeded at least in producing long thin loaves. 

Liu, Q., Gu, Z., Donner, E., Tetlow, L, Ernes, M. (2007b). Investigation of digestibility in vitro and physicochemical properties of A- and B- type starch from soft and hard wheat flour. Cereal Chemistry, 84, 15-21. 

Bedier (Ref 2) patented the use of this compd in an expl consisting of KClOa 736, sugar 480, hard wheat bolted flour 320, chrysophanic acid 2 curcuma (coloring material) 1 part... 

Bagley, E.B., Christianson, D.D., and Martindale, J. A. 1988. Uniaxial compression of a hard wheat flour dough Data analysis using the upper con-vected Maxwell model. J. Texture Studies 19 289-305. 

P Resmini. A rapid electrophoretic method for the detection and assay of soft wheat in hard wheat flour (semolina) and pasta (macaroni). Tecnica Molitoria 19 145-150, 1968. 

FR Huebner, JA Bietz. Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins. J Cereal Sci 4 379-388, 1986. 

These materials are usually made from the flour of hard wheat (grano duro) and their quality depends on that of the flour. 

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